Elk Meatloaf Recipe
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This elk meatloaf is tender and full of delicious flavors. Made with tender elk meat, crispy bacon, savory spices, and a flavorful topping that will leave you craving more.

I have definitely made my fair share of meatloaf. We have your classic dutch oven meatloaf, of course, but I also make wild game meatloaf like this venison meatloaf recipe, which I highly recommend checking out!
And if you like this style of eats, be sure to try my moose casserole next; you can easily substitute the meat for elk!
Table of Contents
Elk Meatloaf Ingredients:
- Bacon: I use a thick-cut bacon for the best texture and flavor.
- Garlic: Who doesn’t love a little garlic in meatloaf?
- Ground Elk Meat: You can also use venison, moose, or even beef for this recipe.
- Ketchup: Adds a touch of sweetness and tanginess to the meatloaf.
- Worcestershire sauce: I love the umami flavor it provides.
- Dijon Mustard: Adds a tangy and slightly spicy flavor. I prefer Dijon mustard with white wine.
- Panko Breadcrumbs: Help to bind the meatloaf together and add a light and crispy texture.
- Eggs: Act as a binder and help to hold the meatloaf together.
- Seasonings: Salt, pepper, and onion powder provide a flavorful base for the meatloaf.
For the topping:
- Barbecue Sauce: Adds a smoky and sweet flavor to the top of the meatloaf.
- Ketchup: Adds a tangy sweetness to the topping.
- Brown Sugar: Provides a touch of sweetness and helps to caramelize the topping.
- Apple Cider Vinegar: Adds a tangy brightness to the topping.
Recipe Variations
- Spice things up: A little jalapeno, sauteed, and some crushed red peppers will be enough to bring tears to the spicy tastebud club.
- Add some crunch: I’ve never done this with this elk recipe, but believe it or not, Stirring in just a 1/4 cup of caramelized onions will add a satisfying crunch.
- Season your way: I kept this one pretty simple, but feel free to add your choice of seasonings, such as garlic powder or a dash of Italian seasoning. I actually like to sprinkle a little Italian seasoning on top of the glaze.
- Add an onion: Why not? Everyone else has! It’s really simple; just dice up a medium-sized onion and add it to the meatloaf mixtureโno need to saute ahead of time.
Elk Meatloaf Recipe
Step 1: Preheat oven to 350ยฐF. Finely chop bacon and cook on medium heat in a large cast iron skillet. Add the garlic for the last 30 seconds or so. Place the bacon on a paper towel lined plate and drain the grease from the skillet.
Step 2: Add the ground elk, ketchup, Worcestershire sauce, dijon mustard, breadcrumbs, eggs, salt, pepper, and onion powder to a large bowl or crock.
Step 3: Loosely mix, then add in bacon and gently mix it with the rest of the meatloaf ingredients. (try not to overwork the mixture)
Step 4: Shape your loaf and bake for 55-65 minutes. While it’s baking, combine the topping ingredients and brush them on for the last 30 minutes of cooking.
Expert Tips
- This recipe calls for elk, but you can use a combination of elk, ground venison, or ground pork. Truthfully, you could even use ground turkey or chicken, but you will want to adjust the cooking times.
- Another thing when mixing all of the ingredients together is that it’s important to be gentle. Overmixing can lead to a dense and tough meatloaf. So mix just until everything is combined.
- For the toppings, feel free to get creative! You can swap out the barbeque sauce for a spicy marinara, or, to make things easier, just drizzle with ketchup and call it a day.
- If you don’t have a cast iron skillet, you can use a loaf pan to shape your meatloaf. Just be sure to grease it before adding the mixture.
- To ensure that your meatloaf is fully cooked, use a meat thermometer to check the internal temperature.
- Ground meat should always reach 160ยฐF to be safe to eat, according to the USDA. (With the exception of poultry, which must be cooked to 165ยฐF)
Bonus Tip: You might notice I did not use as many breadcrumbs as you may think a recipe of this size would need. And while that’s true, I wanted to keep this recipe as juicy as possible, so while the meatloaf might be a touch ‘loose,’ it’s still delicious!
Recipe FAQs
This should not stick to a well-seasoned skillet. You can line it with parchment paper or lightly grease the skillet first with olive oil or bacon grease.
You know, it really doesn’t. It has a lot to do with the bacon, which does a good job of drowning out any gamey flavor. I will say, as far as game meats go, elk really doesn’t have a lot of gamey taste. It could just be the difference between wild game and farm-raised elk, but that’s my personal experience.
Cooking the meatloaf to the right temperature and avoiding overcooking is the first step in avoiding dry meatloaf. Additionally, adding eggs not only helps bind the ingredients but also keeps the meatloaf juicy.
Storing your elk meatloaf
โMake sure you wait for it to cool, then store it in an airtight container for up to 4 days. Reheat in a baking dish or skillet until warmed through.
Mmm, I’m already picturing meatloaf sandwiches tomorrow! I, for one, think meatloaf is just as good the next day!
Some of my favorite recipes are made with wild game. A few standouts include my ground elk burgers, venison casserole, and this delicious bacon-wrapped elk roast.
Related recipes
- Elk Tenderloin with rosemary garlic butter
- Spicy Moose chili with my secret ingredient
- How to cook the ultimate Venison Tenderloin
If you tried this Elk Meatloaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Elk Meatloaf with Crispy Bacon
Equipment
Ingredients
- 16-ounce package of bacon
- 2 cloves garlic minced
- 2 pounds ground Elk meat
- ยฝ cup ketchup
- ยฝ tbsp Worcestershire sauce
- ยฝ tsp Dijon mustard my favorite is Dijon with white wine
- ยฝ cup panko breadcrumbs
- 2 medium size eggs
- ยฝ tsp sea salt
- ยฝ tsp ground black pepper
- ยผ teaspoon onion powder
For the Glaze Topping
- ยผ cup barbeque sauce
- ยผ cup ketchup
- โ cup brown sugar
- ยฝ tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350ยฐF
- Chop up bacon finely, then cook it on medium heat in a large cast iron skillet. Add the garlic for the last 30 seconds or so. Place the bacon on a paper towel lined plate and drain the grease out of the skillet.
- Add all the remaining ingredients, (not the toppings) to a large bowl or crock and Loosely mix.
- Now that our bacon has had a chance to cool, gently mix it in with the rest of the meatloaf ingredients.
- Shape your loaf and place it in the same skillet you cooked the bacon in earlier. Just make sure it has cooled down to the touch.
- Bake in your preheated oven for 55-66 minutes on the center rack. While its baking, combine the topping ingredients and brush them on for the last 30 minutes of cooking.
- Cook the meatloaf until it reaches an internal temperature of 160ยฐF. Note that if the glaze on top of the meatloaf starts to brown, you can loosely cover it with aluminum foil.
- Carefully remove the meatloaf from the oven with mitts and let it rest for 10 minutes before slicing and serving for the best results.
Notes
- Note baking times may vary depending on the shape and size of your loaf.
- Line your skillet with parchment paper to make it easier to remove the meatloaf.
- Additionally, you might notice I did not use as many breadcrumbs as you may think a recipe of this size would need. And while thatโs true, I wanted to keep this recipe as juicy as possible, so while the meatloaf might be a touch โloose,โ itโs still delicious!